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Din Tai Fung Rice Cake Recipe

Din Tai Fung Rice Cake Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4

Ingredients
  

  • 2 tablespoons soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon black sesame oil or peanut oil
  • 1 tablespoon black vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Shaoxing rice, or cooking wine
  • 1 teaspoon cornstarch + 1 teaspoon cold water
  • 1-2 teaspoons neutral oil
  • 3-4 scallions chopped
  • 3-4 garlic cloves minced
  • 1/2 thumb-sized ginger minced
  • 1/2 - 1 lb protein firm tofu, shrimp, pork, chicken etc.
  • 1-2 cups baby bok choy or napa cabbage chopped
  • 16 oz rice cakes

Instructions
 

  • Carefully check the package instructions for rehydrating the dried din tai fung rice cakes, typically by boiling them in water for around 3 minutes until pliable and chewy. Once boiled, immediately drain the hot rice cakes and transfer them to a bowl filled with ice-cold water to stop the cooking process. This also prevents them from sticking together. Drain the rehydrated rice cakes again before adding them to the wok.
  • In a medium mixing bowl, thoroughly combine and whisk to integrate all of the sauce ingredients, including 2 tbsp regular soy sauce, 2 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp black sesame oil (or peanut oil), 1 tbsp black vinegar, 2 tbsp brown sugar, and 1 tbsp Shaoxing rice wine or similar Chinese cooking wine.
  • Place a wok or large skillet over high heat until it starts to smoke lightly, then swirl in 1 to 2 tsp of neutral cooking oil such as canola or vegetable oil. Add the minced garlic, ginger, and chopped scallions. Stir fry for 1-2 minutes until fragrant and the garlic turns a light golden brown.
  • Add your preferred protein such as chopped firm tofu, shrimp, pork, chicken, or beef. Cook, stirring occasionally, until lightly browned on the outside. Next, add the chopped baby bok choy or napa cabbage. Continue to stir frequently as you cook the protein and vegetables.
  • Add the rehydrated din tai fung rice cakes to the wok and stir to combine with the other ingredients evenly. If the rice cakes start to stick, deglaze the wok with a splash of rice wine vinegar or Shaoxing wine.
  • Give the sauce a good stir to reincorporate any ingredients that may have settled, then pour it over the rice cakes. Gently stir and fold to evenly coat the rice cakes and vegetables in the sauce. Next, stir in the cornstarch slurry. Continue cooking while stirring until the sauce has thickened and clings nicely to the ingredients.
  • Immediately remove the din tai fung rice cakes from the heat. Transfer to a serving platter or individual bowls. Top with chili crisp oil and extra sliced scallions if desired. Enjoy right away while hot and flavorful.